This is an adaptation of "Sally's Quick Sauce" from my cookbook, "Festa del Giardino: A harvest of recipes and family memories". With the addition of hot pepper flakes and a pound of fresh large shrimp it becomes a special entree for a summer dinner party menu.

Ingredients

One 28-ounce can of Italian plum tomatoes, crushed (preferably San Marzano)

1 teaspoon of dried oregano (optional)

3 to 4 fresh basil leaves, slivered

salt and freshly ground pepper to taste

2 tablespoons of Italian flat-leaf parsley, minced

1 pound of linguine pasta

Directions

In a large open skillet or a wok, large enough to hold the pasta and sauce, sauté the garlic in the olive oil over medium heat just until translucent, (being careful not to burn it). Add the crushed pepper if desired.